by Sheila Swerling-Puritt
I know it is de rigueur to imbibe at least one eggnog over the
holiday season, but then what? Bored with the traditional mince pie or
fruit cake? Why not drink something delectable for your dessert?
Liqueurs add elegance, flavour and visual appeal to cocktails.
After dinner, try a Stinger, which is a great digestif, but remember:
add too much crème de menthe and you'll end up with something that
tastes like Scope and not that candy-cane peppermint flavour you enjoyed
during your childhood.
In keeping with the holiday colour and flavour of Christmas, you might
also enjoy a Grasshopper.
And for those of you who are chocoholics, a luscious twist on the elegant,
classic Brandy Alexander.
Champagne induces a party spirit more quickly than any other cocktail
ingredient. Now, I wouldn't ever dream of adulterating my Krug Champagne
or Veue Clicquot Ponsardin's La Grande Dame Brut they are meant
to be solo performers and other name-brand champagnes may be too
pricy for your cocktail budget, so use Spanish Cava or Italian Proscecco,
especially when you're serving a thirsty crowd.
- Always keep the champagne well chilled.
- Anything added to the champagne should be well chilled, since no ice
is being added to the cocktail.
- Always add the champagne last to the cocktail to keep the fizz.
Since the 1940s, the Champagne Cocktail has truly stood the test of time.
In the Spirit of the Holiday, wishing you and your family the very best
for a Happy, Healthy and Prosperous New Year.
For more information, you can contact Sheila at firstname.lastname@example.org.